Tuesday, March 29, 2016

Brussel Sprouts Masala

Brussel sprouts is a vegetable that belongs to the cabbage family. It is low in calorie and great vegetable with lots of fiber. It supposedly also has a lot of cancer protective effects which are fully not know.

They look like tiny cabbage and are usually eaten steamed by the people outside India. When I first cooked them in UK, I cooked like a cabbage thoran/ poriyal with moong dal and coconut. I have always prepared it that way and my family likes it. I wanted to give a little twist and tried a masala version and trust me, it tastes so good.

You can add garlic or any other spices you want including peanuts and will make a great side dish to go with rice and chapathi.

So here is the recipe.

Get Ready

Brussel sprouts 10- 12

1/2 of a large onion diced

1 tsp samabr podi

1 tsp coriander powder

1/2 tsp saunf powder / sombu podi ( optional)

A pinch of amchoor powder ( optional)

1/4 tsp asafotida/ perungayam

1/4 tsp turmeric powder

salt to taste

2 tbsp oil

1 tsp mustard seeds

1 tsp urad dal

a few curry leaves

To Grind:

2 inches ginger, peeled and cut

2 large Roma tomatoes chopped

1 large green chilli

Go:

Wash the brussel sprouts well to remove any dirt. Quarter them lengthwise and set aside. While cutting, some of the leaves may fall out, but that is ok.

Grind the tomatoes, ginger and green chilli to a puree and set aside.

In a pan, add oil and do tadka with mustard seeds, urad dal, curry leaves, asafoetida and turmeric powder.

Add the onions and saute` till they are translucent.

Add the tomato puree and the powders ( sambar,coriander, saunf, amchoor) to the puree. Cover and cook till the raw smell of tomatoes are gone, about 5- 7 mins. Check your spices and add more spices as you need.

Add the quartered sprouts, salt to taste and toss them well in the cooked tomato masala.

Cover,reduce heat and cook by sprinkling water as needed till the sprouts are cooked. Don't over cook them, they should have a slight crunch to them.

Once the sprouts are cooked, uncover the lid and cook stirring in between till the dish is little dry.